Meatless Tuesday: Fettucine Al Marco

Every January, it seems we have an obsession with starting over: eating healthy, exercising, losing weight, etc.  Since I’m supposed to be gaining weight right now, I certainly can’t join the weight loss club.  But I can join the eating healthy and exercising club (er, maybe I should say maintain my membership in the eating healthy and exercising club?)

Here’s a fantastic recipe that I found in Diet for a Small Planet.  I love this recipe!  I’ve made it several times and each time it comes out tasting great!  It’s delicious, simple and fast.  Which is code for “even a working mom can make it on a weeknight.” 

*Please note: even though I found the original recipe in Diet for a Small Planet, I am writing it down as I make it, which has slightly different proportions/directions.

Ingredients:

-       1 lb fettucine noodles (either plain or spinach noodles

-       2 cups spinach leaves

-       1 ½ cups cottage cheese

-       ½ cup yogurt (plain)

-       ¼ cup parmesan cheese

-       ½ cup parsley, chopped

-       1 small can sliced olives

-       Salt & pepper to taste

1.              Cook the pasta.

2.              While the pasta is cooking, combine all other ingredients, except olives, in a food processor or blender.  (I’ve done it in a blender every time I’ve made it, but I think it would be easier to do in a large food processor.)  Blend until the mixture is very smooth.  It will be a light green color.

3.              When the pasta is done, drain and then toss with the sauce and add olives.

4.              Serve immediately. (Makes about 6 servings)

Here’s the cost breakdown:

Fettucine Al Marco
1 lb fettuccine	$1.00
1 1/2 cups cottage cheese	$1.50
1/4 cup Parmesan	$1.00
1/2 cup yogurt	$0.75
1/2 cup parsely	$0.25
2 cups spinach	$1.50
1 small can olives	$1.79
total:	$7.79
6 servings:	$1.30/serving

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